NUMERO UNO CUBAN RESTAURANT
2499 S ORANGE AVE, Orlando FL 32806 · 4078413840
Last inspected Mar 18, 2026 · 7 visits since November 2023
APR 24
AUG 24
MAY 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green peppers with bare hands, corrective action taken
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022025754 | May 16, 2022 | Jun 10, 2022 | $400 |
Inspection history
7 visits, newest first
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting lettuce with one glove only, touching lettuce with hand without glove
Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of container for washed cilantro in 3 door stand up cooler
Nonfood-grade bags used in direct contact with food. To Go bags and trash bags used for bread in walk in cooler To Go bags used to store raw meats in walk in freezer
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu items have Red Snapper and facility is using Lane Snapper. Per owner the staff explains to customer that products is Lane Snapper Server stated serving Red Snapper
Show the remaining 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Nonfood-grade basting brush used in food. Paint brush used in sauce at cook line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink to entrance of kitchen
Accumulation of debris on exterior of warewashing machine.
Floor tiles missing and/or in disrepair. Broken and missing floor tile through out kitchen and ware wash area
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage/server area Ice buildup up in walk in freezer on shelves
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70f
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 10 burner stove has heavy food debris build up
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in 3 door stand up cooler
Time/temperature control for safety food thawed in an improper manner. Yuca thawing on table in kitchen at room temperature, items still frozen
Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink at entrance to kitchen
Wet mop not stored in a manner to allow the mop to dry.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw prepped beef on trays over open bag of fries in stand up freezer at cook line
Handwash sink not accessible for employee use at all times. Hand sink for prep area/ware wash area has buckets and trays and dirty dishes
Floor tiles missing and/or in disrepair. Numerous tiles missing on floor in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build. Up in walk in freezer
Reach-in cooler shelves with rust that has pitted the surface. Stand up cooler in back area for flan has rusted shelves
Reach-in interior/shelves have accumulation of soil residues. Stand up freezer at cook line has debris and ice build up
Water leaking from pipe and/or faucet/handle. Faucet at hand sink leaking for cook line and server area
Working containers of food removed from original container not identified by common name. Sugar container
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. Cook placed chicken below green peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken ( in reach in cooler less than 4 hours) (49F - Cold Holding); beef ( in reach in cooler less than 4 hours) (53F); sliced tomatoes (53F - Cold Holding); Rice ( in reach in cooler less than 4 hours) (53F - Cold Holding) operator placed all items on ice for temperature recovery.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler in kitchen back of the house.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Double door reach in cooler next to reach in freezer.
Floor area(s) covered with standing water. Underneath hws at entrance to kitchen.
Floor soiled/has accumulation of debris. Underneath reach in cooler, and reach in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and prep area by reach in freezer.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Wiping cloth wrapped for cilantro
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw flatted bread chicken on tray over fries in stand up reach in freezer
Handwash sink used for purposes other than handwashing. Manager rinsed wiping cloth in hand sink at ware wash area
No soap provided at handwash sink. Hand sink at ware wash area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink at ware wash
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
Reach-in cooler shelves with rust that has pitted the surface. 2 door cooler in kitchen
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic To Go bags used to store beef in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries and plantains in stand up freezer at cook line
Handwash sink not accessible for employee use at all times. Hose in basin if hand sink for cook line and wrapped around faucet and handles Strainer in basin of hand sink for ware wash
Cloth used as a food-contact surface. Linen napkin on cut lemons
Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen and ware wash area
In-use wet wiping cloth/towel used under cutting board.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen open, with no screen
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 2 door stand up cooler has debris build up in kitchen
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green peppers with bare hands, corrective action taken
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket over 200ppm Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at ware wash area
No soap provided at handwash sink. Hand sink at ware wash area
Carbon dioxide/helium tanks not adequately secured. In back by mop sink
Floor tiles missing and/or in disrepair. Some floor tiles missing in kitchen area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 80f degrees at cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over clean plates at cookline by microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up underneath/side of prep table next to steam table at cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.